Praline Cheesecake

Dec 12

Written by:
12/12/2011 8:03 PM  RssIcon

Praline Cheesecake

Adapted from The Joy of Cheesecake

I made this one for the family gathering for Thanksgiving this year, but why wait this is great for anytime of the year.

Pecan Crumb Crust:

1 cup graham cracker crumbs

1/2 cup chopped toasted pecans

1/4 cup granulated sugar

6 tbsp melted butter

First toast the pecans in advance, including those for the cheesecake, for 10 minutes in a 350˚ preheated oven.

Add all ingredients to a food processor and pulse to mix and finely chop the nuts. Press the crumb mixture onto the bottom of a 9-inch spring form pan; I like to use a small flat bottom glass to evenly press the crumbs on the bottom and up about an inch around the sides. Also, I sometimes line the pan with parchment so it can be easily removed from the bottom; other times I just leave the cheesecake on the bottom for serving.

Bake the crust in a 350˚ preheated oven for 10 minutes. Allow the crust to cool before filling.

Praline Cheesecake:

1 1/2 lbs (3 8-oz packages) room temperature cream cheese

1 cup dark brown sugar

2 tbsp all purpose flour

1 tbsp Praline Liqueur

3 large eggs at room temperature

1/2 cup chopped toasted pecans

3/4 cup chopped toasted pecans for topping (optional)

Pure maple syrup for brushing on top (optional)

Add the cream cheese, brown sugar, flour and Praline liqueur to a large mixing bowl and mix until smooth. Add the eggs, one at a time, beating thoroughly after each addition. Add the 1/2 cup of chopped pecans and blend in. Pour the mix into the prepared and cooled crust. Sprinkle the remaining 3/4 cups chopped pecans evenly over the top of the cheesecake.

Carefully wrap the bottom of the pan with a double layer of heavy duty foil. Place the pan in a roasting pan and add about one inch of hot water to the roasting pan. Bake in a 325˚ preheated oven for 1-hour. Slightly open the oven door a bit and allow the cheesecake to cool to room temperature. You make like to try brushing the cheesecake with pure maple syrup at this time if you like. Allow the cheesecake to thoroughly chill in the refrigerator before serving.

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